Spinach, feta and sun-dried tomato muffins with oeufs en coquette

1. Preheat the oven to 200DdegC (400F), Gas mark 6.
2. Line the muffin tin with paper cases or grease with a little olive oil (this recipe makes 12).  Sieve the flour, baking powder and salt into a large bowl.
3. Make a well in the centre and pour in the eggs, milk and olive oil very carefully mix together (do not over mix). Next very carefully fold in the feta, parmesan, spinach and sun-dried tomatoes.
4. Pour into your muffin tins and place in the over for 20-25 minutes when they should be risen and golden.
5. Meanwhile for your eggs, using some of butter grease 4 ramekins then divide the spinach between. Next add a teaspoon of the sherry to each one followed by an egg. Season with salt and pepper and divide the remaining butter between them.
6. Arrange the ramekins in a roasting tin and pour in enough boiling water to come about halfway up each ramekin. Place in the oven and bake for 15 minutes until the eggs are set.
7. Finish each one with a sprinkling of chives then serve with the warm muffins.

For the Popeye power juice

1. Juice all the ingredients together then pour into a glass and serve.